For the hot cocoa, slit the vanilla pod lengthwise with a sharp kitchen knife. Scrape out the pulp with a teaspoon.
Remove 2 to 3 tablespoons of the milk and stir in the cocoa powder and sugar until smooth. Bring the rest of the milk to the boil.
Remove from heat. Add the mixed cocoa and whisk until creamy.
Season with peach syrup. Pour into a tall glass or possibly a mug. Decorate with the second vanilla pod.
Use peach wedge and lemon balm as garnish.
Preparation Tip:
The hot cocoa can also be prepared with any vegetable milk.
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